Chocolate-urn.



H. 0. KELLY. CHOCOLATE URN.

APPLICATION FILED APR. 17, I914.

Patented July 4, 1916.

' 2 SHEETS-SHEET 1 'H. D. KELLY.

CHOCOLATE URN.

APPLICATION FILED APR. 17, 1914.

Patented July 4, 1915 2 SHEETS-SHEET 2.

WITNESSES:

HENRY D. KELLY, OF KANSAS CITY, MISSOURI.

CHOCOLATE-URN.

Specification of Letters Patent;

Patented July 4, 1916.

3 Application filed April 17, 1914. Serial No. 832,654.

To all whom it may concern:

Be it known that l, HEN-RY D. KELLY, a citizen of the United States,residing at Kansas City, in the county of Jackson and State of Missouri,have invented certain new and useful Improvementsin Chocolate- Urns, ofwhich the following is a specification.

This invention relates to chocolate urns, and has for its object toproduce an urn wherein a beverage such as chocolate can be maintained ata predetermined temperature without danger of being superheated, and inwhich the operativeparts can be thor-' oughly washed or cleansed andsterilized.

A further object is to produce .a chocolate urn having a measuringfaucet embodying means for agitating the beverage twice with eachdelivery by the faucet. for the purpose of effecting a thorough anduniform distribution of the solid part of the chocolate in the liquidpart thereof to insure that the beverage shall be of uniform quality andstrength irrespective of the quantity in the urn.

With these general objects in view, the invention consists in certainnovel and peculiar features of construction and organization ashereinafter described and claimed, and in order that it may be fullyunderstood reference is to be had to the accompanying drawings, in whichFigure 1, is a central vertical section of a beverage urn embodying myinvention. Fig. 2, is a view showing the urn partly in elevation, andpartly in vertical section on the line 11-11 of Fig. 1. Fig. 8, is a topplan view of the urn with the cover or hood omitted. Fig. 4, is anenlarged horizontal section taken on the line IVIV of Fig. 1.

In the said drawings, 1 is an urn mounted upon legs 2, and provided withthe usual cover or hood 3. It is also provided with a horizontal ring 4,through which a chocolate receptacle 5 is suspended as shown, or in anyother suitable manner, and with a funnel 6 at the upper end of thereceptacle.

To provide an, insulating chamber 7 around the receptacle 5 as is commoncoffee urns, and thus guard against the possibility of superheating thebeverage in the receptacle from direct contact with boilingwater andsteam in a cylinder hereinafter mentioned, a cylinder 8 is arranged inthe urn to receive the receptacle, and said cylinder is closed at itsupper end by the ring 4 and at its lower end by a bottom 9, the spaceexterior to said cylinder forming a water and steam chamber 10. Theconstruction as thus far outlined, is common in coffee urns.

11 is a tube extending across the chamber 10, and receiving andsupporting a cylindrical faucet casing 12 which communicates at' itsinner end with an elbow 13 opening upwardly into the beverage receptacle5, through an opening 14 in the bottom thereof, andv the connection ofthe faucet with the urn proper is made firm by screw bolts 15. extendingthrough a pair of collars 16 and 17 respectively rigid with the casing12 and urn l. The casing is provided with a spout 18 near its outer end,and at such end is closed by a removable cap 19. The casing is alsoprovided with a nipple 20 receiving the lower end of a pipeway 21, whichcommunicates at its upper end through an elbow 22, with the upper end ofthe chamber 10, and to control the passage of steam into the casing andreceptacle, the pipeway is provided with a valve 23.

Fitting slidingly in the casing 12 is a double-headed piston valve 24,the diameter and length of the valve between its heads being the measureof the quantity of chocolate delivered with each operation of thefaucet, and to operate the piston valve, it,

has a rod 25 extending forwardly through the cap 19, for pivotalconnection with the lower end of a handle lever 26, fulcrumed at 27, ona link 28 pivoted to the faucet casing to swing in a vertical plane eachtime the lever is operated, and it will be seen by reference to Fig. 1,that when the lever is pulled forward, the inner head of the pistonvalve moves into the elbow 13, and the outer head to a point inward ofthe spout 18, and that most of the solid or undissolved chocolate whichmay have collected in said elbow or the adjacent end of the casing, ispushed out of the elbow by the said inner head of the valve, it beingalso obvious that this movement of the valve results in stirring oragitating the beverage so that it will readily take up the solid orundissolved chocolate. It has been found in practice, however, that itis impossible to keep the beverage of uniform strength without providingfor a much more effective agitation or stirring than it is possible toaccomplish by means of the piston valve, and to effect such thoroughagitation the following means are provided: 29 is a vertical shaftjournaled at its lower end in the bottom of the receptacle 5, which ispreferably provided with an underlying post 30, resting upon the bottomof the cylinder 8, so that the weight of the contents of the receptacleshall be partly sustained by the said cylinder. The upper end of theshaft is provided with a collar or enlargement 31, and is journaled in across bar 32 bridging the lower end of and secured to the funnel bybolts 33, and clamping nuts 34 engaging said bolts. The shaft 29 isprovided with an agitator 35, consisting of a plurality of blades havinghorizontal lower edges adapted to lightly scrape the bottom of thereceptacle when the shaft is revolved, and said blades are provided withopenings 36 through which the bever-.

age can flow while the blades are revolving and thus create countercurrents whereby the agitation of the beverage shall be made thoroughand effective.

To operate the agitator a link 37 is pivotally connected at one end tothe piston valve, and at the other end to one of the blades, and toaccommodate the link such blade is preferably provided witha slot 38 andto provide sufficient room for its movement in the elbow 13 withoutconflict with the same or the bottom of the receptacle, the link is ofapproximately inverted rightangle form.

When the lever 26 is drawn forward, the link transmits power to theagitator and thereby gives the beverage a preliminary stirring, so thatas the inner head of the piston valve enters the elbow 13 the beveragewhich flows down into the faucet casing will be of proper strength.Immediately the inner or back stroke of the piston is completed themovement of the lever is reversed-to effect forward movement of thepiston valve and the discharge through the casing spout of a measuredquantity of chocolate confined within the faucet between the heads ofthe piston valve, it being noted that in this reverse action or forwardmovement of the piston valve, the agitator is returned to its originalposition and thus cooperates with the first action in effecting anequalization of the strength of the beverage before the faucet iscompletely charged, and in the continued agitation of the beverageshortly after the measured quantity of the chocolate has been cut 05from the supply in the receptacle. It will be understood that inrestaurants during the busy hours of the day, this lever will beoperated with such frequency ordinarily that the beverage will be in astate of agitation almost continually. I

From the foregoing it will be apparent that with each discharge of ameasured quantity of chocolate, the beverage is agitated or stirredtwice, and that when the beverage is all drawn off from the receptacle,the latter can be thoroughly cleaned by causing steam from thechamber 10to enter hereinbefore explained, and water to be sprayed into the upperend of the receptacle, and to accomplish the last-named function, Iemploy the customary siphon pipe common in coffee urns of mymanufacture. This siphon comprises a pipe 39 which extends verticallythrough ring 4 nearly to the bottom of the water chamber 10. At itsupper end it is connected by a coupling 40 controlled by a valve 41, tothe pipe 42, to which is hinged a bent pipe, 43, one arm of said pipebeing normally disposed vertically above the center of the receptacle,and secured on the lower end of said pipe is a perforated nozzle 44 forspraying water into the funnel 6 and the receptacle.

If desired the receptacle and funnel and faucet can be thoroughlycleansed by opening valve 41, and thereby utilizing the pressure of thesteam in chamber 10 to force water up through pipe 39 and spray nozzle44 into the funnel and receptacle, the water being drawn off by repeatedmanipulation of the piston valve 24. For effecting quick and thoroughcleansing of the receptacle, it is preferable to disconnect the lever 26from the link 28, unfasten link 37 from the piston valve, lift theagitator out of the receptacle, and remove the faucet head 19 to permitthe piston valve to be withdrawn from the faucet casing. A solid head 45is then employed to close the outer end of the faucet casing and thespout is plugged in any suitable manner. The operator then opens valves23 and 41 so that steam may pass from chamber 10 through elbow 22, pipe21, and the faucet casing and elbow 13, into the lower end of thereceptacle, and at the same time water is circulated as hereinbeforedescribed, through the siphon pipe and discharged down into thereceptacle from the nozzle 44. By this means the urn is not onlythoroughly and efficiently washed but it is at the same time sterilized,and if desired the valve and agitator may be placed in the receptaclefor purposes of sterilization. It will thus be seen that this urn can bekept clean, sweet and sanitary with practically no trouble or exertionon the part of the attendant. v

The preferred method of making chocolate with this urn is to sterilizemilk in receptacle 5. Cocoa and hot water mixed to form a paste, arethen added to the sterilized milk and the mixture is boiled in the saidreceptacle for two or three minutes. Sugar is then added to sweeten themixture and the latter is then boiled for about two or three minutes,the sterilizing and boiling operations being effected by introducingsteam through the manipulation of valve 23, after the receptacle fromthe bottom in a manner first adjusting valve 2A so as to opencommunication between the faucet casing and the interior of thereceptacle, and close communication between the pipeway 21 and the spout18.

From the above description it will be apparent that I have produced achocolate urn possessing the features of advantage enumerated asdesirable, and I wish it to be understood that I reserve the right tomake all changes falling within the spirit and scope of the appendedclaims.

I claim:

1. A beverage urn, provided with a receptacle having a bottom opening,an elbow secured to and underlying the receptacle and communicating withsaid opening, a faucet casing extending into the urn and communicatingat its inner end with said elbow, a measuring valve in said faucetcasing, an agitator in the receptacle and a link extending through saidbottom opening and pivotally connected at its opposite ends to the valveand the agitator whereby movement imparted to the former will effectoperation of the latter.

2. A beverage urn, provided with a receptacle having a bottom opening,an elbow secured to and underlying the receptacle and communicating withsaid opening, a fancet casing extending into the urn and communicatingat its inner end with said elbow, a measuring valve in said faucetcasing, a rotary agitator in the receptacle and a bent link pivotallyattached at its inner steam and water chamber to the uppr end of saidreceptacle, andmeans for spraying the water that passes up through saidpipeway into said receptacle.

In testimony whereof, I aflix my signature, in the presence of twowitnesses.

HENRY D. KELLY. Witnesses:

G. W. DUVALL, G. Y. THORPE.

Uopiem of this patent may be obtained for five cents each, by addressingthe Commissioner of Patentu,

' Washington, D. 0."

